Monday, February 7, 2011
Veggie and Barley Soup
It is so unbelievably hard for me to write down my soup recipes.
I don't know if you are like me, but soup is kind of a free form art for me.
I never really make it the same way twice.
I use up whatever veggies I have and throw in some frozen organic ones from Trader Joes. I just kinda make due with whatever I have on hand, so it's really a struggle for me to be able to blog a soup recipe, but I'm going to try to at least give you some direction, cause I think everyone should be able to make a decent soup.
Since nothing is growing in the garden at this time of year (yeah there is still a good 2 feet of snow on the ground) I utilize frozen veggies in this soup.
Oh, I have to tell you one little secret that my family has no clue about. I've been doing it for years and they have no idea.....ok..here it is...I put diced turnips in my veggies soup and tell them all it's potato.
They have no clue and eat it right up. I suppose if any of them read this post my secret is no more huh?
Veggie & Barley Soup
recipe from Lisa@ The Cutting Edge of Ordinary
8 - 10 cups chicken broth or stock or a mixture of both
2 tablespoons olive oil
1 small onion, chopped
2 cloves garlic, minced
2 medium carrots, sliced thick
1 teaspoon Italian seasoning
1 tablespoon fresh chopped parsley
1/2 - 3/4 cup pearl barley
1/2 of a bag of frozen mixed vegetable
1/2 of a bag of frozen diced turnips
small handful of frozen peas
salt & pepper to taste
In a large stock pot heat the olive oil. Add the onions and cook until translucent. Add in the garlic and cook 1 minute longer. Add the broth or stock to the pot. Add in the carrots and bring to a boil. Lower heat to a simmer. Add in barley and frozen vegetables and simmer for an hour - hour and a half or so, or until the vegetables and barley are cooked.
Just a little footnote.....I have a very unhappy hubby this morning. Steelers lost. I want to say there is always next year but I'm sure that's the last thing he wants to hear today :(